Italian Cannoli Cream Pie (Version for Printing)
Creamy mascarpone and ricotta filling over crisp sugar cone crust, finished with orange zest, pistachios, and chocolate chips.
# Ingredients You’ll Need:
→ Sugar Cone Pie Crust
01 -
180 grams crushed sugar cones (approximately 12 cones)
02 -
56 grams unsalted butter, melted
→ Cannoli Cream Filling
03 -
600 millilitres heavy cream, divided
04 -
225 grams mascarpone cheese, at room temperature
05 -
115 grams cream cheese, at room temperature
06 -
120 grams powdered sugar
07 -
250 grams ricotta cheese
08 -
7 millilitres pure vanilla extract
09 -
1 teaspoon finely grated orange zest (approximately half an orange)
10 -
0.25 teaspoon ground cinnamon
→ Toppings
11 -
53 grams mini chocolate chips
12 -
40 grams chopped pistachios
13 -
24 grams powdered sugar
# How to Make It:
01 -
Preheat oven to 175°C. Place sugar cones in a mini food processor and pulse until mixture has both 0.5 cm pieces and some fine crumbs. Transfer to a medium bowl, stir in melted butter with a fork until evenly moistened.
02 -
Press the buttery sugar cone mixture firmly and evenly into the base and sides of a 23-cm pie plate. Bake for 5 minutes. Remove from oven and allow crust to cool completely.
03 -
In a large mixing bowl, whip heavy cream with an electric mixer until stiff peaks form. Measure out 480 millilitres (2 cups) whipped cream for folding into the filling. Cover and refrigerate both portions.
04 -
In another large bowl, beat mascarpone cheese and cream cheese with an electric mixer for approximately 3 minutes, until smooth. Gradually blend in 120 grams powdered sugar and continue beating until creamy and well combined.
05 -
Add ricotta cheese, vanilla extract, orange zest, and cinnamon to the cheese mixture. Beat for a further 3 minutes until all ingredients are fully incorporated and mixture is light and smooth.
06 -
Fold 480 millilitres whipped heavy cream gently into the mascarpone mixture with a spatula until just combined. Spread the cannoli cream filling evenly into the cooled sugar cone crust.
07 -
Hand whisk 24 grams powdered sugar into the remaining whipped cream until smooth. Using a piping bag, apply whipped cream in decorative swirls around the edge of the pie. Evenly sprinkle chopped pistachios and mini chocolate chips over the top.
08 -
Refrigerate pie for at least 4 hours to allow the filling to set before slicing and serving.
# Extra Tips:
01 -
For a frozen version, substitute the powdered sugar in the filling with 400 millilitres sweetened condensed milk and freeze for 6 to 8 hours. Let thaw 15–20 minutes before slicing.